Festive Brandy Pear Crêpes – Elegant Holiday Dessert

Refined, aromatic, and irresistibly festive: these Festive Brandy Pear Crêpes are a celebration of delicate texture and rich seasonal flavour. Tender, buttery crêpes are paired with a silky brandy pear sauce infused with cinnamon, nutmeg, and orange zest – a luxurious yet easy dessert perfect for Christmas brunches, elegant dinners, or cozy winter weekends.

Hey, folks – I hope you’re all doing well and enjoying the sparkle of the season!

These Festive Brandy Pear Crêpes are one of those desserts that perfectly capture the spirit of the holidays. They combine the comforting warmth of caramelized fruit with the sophistication of brandy and spice – a balance between homely and luxurious that makes them ideal for both entertaining and everyday indulgence.

Why You’ll Love These Festive Brandy Pear Crêpes

• Elegant and festive: The perfect dessert or brunch idea for Christmas, New Year’s, or any winter celebration.
• Delicate and buttery: Thin, tender crêpes contrast beautifully with the luscious spiced pear sauce.
• Aromatic and balanced: Brandy, cinnamon, and orange bring warmth without making the dessert overly sweet.
• Quick and versatile: Both the crêpes and the sauce are easy to make and can be prepared ahead of time.
• Beautiful presentation: Golden pears and glossy sauce make these crêpes a true holiday showstopper.

Festive Brandy Pear Crêpes – Elegant Holiday Dessert: Flavour and Texture Profile

These Festive Brandy Pear Crêpes are indulgent and luxurious, combining soft, buttery crêpes with tender caramelized pears bathed in a rich brandy-spiced sauce. The flavour is deeply aromatic – blending fruity sweetness, warm spices, and a distinct boozy depth from the brandy. Each bite is velvety, buttery, and decadent, with the sauce adding a luscious texture that coats the crêpes beautifully.

Ingredients You’ll Need for This Recipe

For the Crêpes:

• Flour and eggs: The base for soft, golden crêpes with perfect texture.
• Milk: Ensures a smooth, pourable batter for evenly thin crêpes.
• Butter: Adds richness and a subtle nutty aroma when cooked.
• Sugar and salt: Balance flavour and highlight the dessert’s sweetness.
• Vanilla or citrus zest (optional): Adds a fragrant accent that complements the pear and brandy filling.

For the Brandy Pear Sauce:

• Pears: Choose firm but ripe varieties like Bosc or Bartlett for texture and sweetness.
• Butter: For a silky, glossy sauce that enhances the pears’ richness.
• Honey or brown sugar: Sweetens the sauce and helps it caramelize gently.
• Brandy: Infuses the pears with warmth and festive sophistication.
• Cinnamon and nutmeg: Bring cozy winter spice to every bite.
• Orange zest or juice: Adds a bright, citrusy lift that complements the pears perfectly.

Possible Additions and Variations

• Nutty finish: Sprinkle with toasted almonds, hazelnuts, or pistachios for crunch and colour.
• Chocolate twist: Drizzle with dark chocolate or serve with a scoop of vanilla ice cream.
• Extra brandy flavour: Add a teaspoon more brandy just before removing the sauce from the heat.
• Non-alcoholic version: Substitute apple juice or pear nectar for brandy while keeping the same spices.
• Festive presentation: Garnish with orange zest, edible gold dust, or a sprig of rosemary for a holiday touch.

More Festive Crepe Ideas

Are you looking for more festive crepe recipes for the Holiday? Be sure to check below:

• Crêpes with Cranberry Orange Sauce (Cranberry Crêpes Suzette)
• Gingerbread Crêpes (With Cream Cheese Cointreau Sauce)
• Crêpes Suzette (Crepes with Orange Liqueur Sauce)

I’d love for you to try these Festive Brandy Pear Crêpes. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Festive Brandy Pear Crêpes – Elegant Holiday Dessert

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Boozy Desserts and Treats, Festive Christmas Desserts, Sweet and Savoury CrepesCuisine: Author’s Recipes

Servings

4-6

servings

Prep time

15

minutes

Cooking time

50

minutes

Chilling time

1

hour

Elegant holiday brandy pear crepes make a refined and luxurious holiday dessert for your Christmas gathering.

This yields about 10-12 crepes, I would suggest 2-3 crepes per person.

Cook Mode

Keep the screen of your device on

Ingredients

• Crêpes:

• 1 cup (120 gr.) all-purpose flour

• 2/3 cup (160 ml.) lukewarm water

• 1 cup (240 ml.) whole milk

• 2 large eggs

• 2 tbsp. butter (30 gr.), melted plus more for greasing

• a good pinch (~1/8 tsp.) of salt

• 1/2 tsp. (2.5 gr.) granulated sugar

• Brandy Pear Sauce:

• 4 tbsp. (60 gr.) butter

• 3 pears (about 250 gr. each), cored and cubed – use flavourful and juicy yet firm kind of pears, such as Bartlett / Williams

• 1/4 to 1/3 cup (50-65 gr.) light-brown sugar

• 2 tbsp. (40 gr.) honey

• 1 tsp. cinnamon

• 1/2 tsp. cardamom and ginger, each

• a little pinch of star anise seeds, ground

• a good pinch of salt

• 1 tsp. vanilla extract

• 1/3 cup (about 75 ml.) brandy

• 1-2 tbsp. (15-30 ml.) triple sec (optional)

• Brandy Spiked Cream (Optional):

• 1/2 cup (120 ml.) chilled heavy (35%) whipping cream

• 1 tbsp. (14 ml.) brandy

• 1/2 tbsp. (10 ml.) honey

• a few gratings of nutmeg

Directions

• Crêpes:
• To make the batter, sift the flour and add the icing sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs, melted butter, and zest and whisk well.
• Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
• The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter.
• Brandy Pear Sauce:
• Melt the butter over medium heat in a large frying or sauté pan. Add the pears and simmer for about 4-5 minutes or just until starting to soften.
• Add the sugar (start with 1/4 cup), honey, and spices (except vanilla). Increase heat a bit and let the mixture simmer for a few minutes (be sure that the pears became soft but still remain firm.)
• At the end, stir in the brandy, triple sec (if using), and vanilla extract. Let it simmer for another 30-40 seconds. Try and add more sugar (or honey) and spices, if desired.
• Brandy Spiked Cream (Optional):
• Using an electric mixer, beat whipping cream and honey in a large bowl until soft peaks form, then quickly fold in the brandy.
• For the Assembly:
• When the sauce is ready (step 8), add all of the folded crepes to it. Cook over medium-low heat, undisturbed, until warmed through, about 2-3 minutes. Try (be careful – it is super hot!) and add a few splashes of brandy more, if desired.
• Serve immediately, spooning additional sauce over crepes.
• Refrigerate any leftover crepes in an airtight storage container for up to 3 days. To reheat, gently rewarm crepes in a skillet on the stovetop over medium-low heat for a few minutes; you may also want to add a splash of brandy.